1 cup chick peas, soaked
1 each 1/4 thick slice ginger
1 small jalapeno pepper, seeded
3 tbsp lime juice
1/4 cup roasted almond butter
1 1/2 tbsp almond oil
2 tbsp cilantro, chopped
8 each mint leaves, torn
1 salt & pepper
1/2 tbsp cumin seeds, toasted
1 crudites -- bell peppers, - carrots, , snow peas & - ce
Directions
Cook chick peas until very tender, up to 3 hours. Drain & cool.
Transfer to a food processor. Add ginger, pepper, lime juice, almond
butter & oil & herbs. Process until smooth. Season with salt &
pepper. Place in a shallow serving dish, smoothing the top with a
spatula. Sprinkle with cumin & serve with crudites. Keeps for 3 days
in the fridge.
Servings: 2 cups
New Delhi-Style Chick Pea Hummus Recipe brought to you by Recipe Ideas
Categories: Greek; Hummus; Vegetable
The History of Recipes
Academics have proved the existence of recipes back into distant history, at least as far back as pharonic Egypt, and potentially, even further back. In practice though, these, old cookbooks were just simple hieroglyphic recipes for preparing food.
Fascinatingly, the oldest recipe discovered, according to academics are some stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. As we move into The time of the roman empire 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were separated into starters, entrees and dessert, something we still use today. Aspicius also describes how the cooks of Roman times made use of a wide range of spices and herbs, including a few that are still present in modern kitchens for example basil, fennel and asafoetida. As our culinary historical trip moves to more modern times we have two recipe books which were published in the fourteenth century - a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, they are nothing to do with the indian food that is familiar to us all today, but instead descriptions of the types of meals served to the upper classes of that period. In the 15th century, knights returning from the crusades brought us a variety of foods and spices from the holy land, including spices like coriander, parsley, and rosemary. The introduction of these new culinary ideas was responsible for an outbreak in recipe publications, many of which are now in private collections. Over the next few centuries, the wealthy families of Europe competed to serve up the most extravagent banquests, and consequentially the best chefs and their recipes were much in demand. However, it was during the 1800s that haute cuisine and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording recipes common in their social group. By the arrival of the twentieth century, recipe books were highly popular as a result of better eduction, people having increased spare time and having more disposable income. The introduction of television brought us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this New Delhi Style Chick Pea Hummus recipe.
